Thursday, January 15, 2009

Baked Potato Soup

Baked Potato Soup
(adapted from Rachael Ray Magazine)

In a soup pot brown:

6-8 oz. bacon (which has been snipped or cut into small pieces)

Remove bacon pieces with a slotted spoon and place on a paper towel-covered plate for later.

To the bacon fat left in the soup pan add:

1 head of cauliflower, washed, cut into florets
4 large baking potatoes (or the equivalent) peeled and diced

Saute the vegetables for a few minutes in the bacon fat.


Enough chicken stock to almost cover the potatoes and cauliflower. I use "Better than Boullion" which is a soup base paste made without MSG

Simmer the potatoes and cauliflower until tender. Puree in blender.


2-3 cups of milk (enough to make the soup creamy without making it runny)

Heat through.

Serve soup with crumbled bacon on top plus any other favorite baked potato toppings: cheese, sour-cream, parsley, chopped green onions, etc.

Makes enough for 10+. You can easily halve the recipe.


Amy K said...

How awesome that it has cauliflower! I'm going to try it and see if we like it as well as the one I currently make, which isn't as healthy! Thanks for sharing. :)

Monica said...

Thanks for sharing this recipe we are going to enjoy it again tonight. We all love it!